Foodie Fridays: Chili

Posted on by Ashley Fruno

vegan chilli

American-style chili has a long history and is synonymous with secret family recipes, cook-off competitions, and cowboys—this hearty and spicy stew has impressed people the world over. Eaten by the bowl or atop veggie dogs, veggie burgers, fries, or pasta, there’s no bad way to eat chili. From the streets of Mexico to the “chili joints” of the American Southwest, it’s built from the stuff so many vegans are proud to be made of: beans, chili peppers, and ripened tomatoes. Some say the longer you cook it, the better, but even a quick chili soars with flavor. Everyone makes chili a little different, and at PETA, we love chili peppers—eaten or worn! Here’s my tried and true secret chili recipe revealed.

Chili Bang Bang
1 1/2 cups chopped onions
8 cloves garlic, minced
4 large tomatoes, diced
2 Tbsp. oil
3 Tbsp. chili powder
3 tsp. cumin powder
1 tsp. oregano
1 cup chopped green peppers
2–5 hot peppers (use what’s local or your favorite variety)
1 tsp. salt
2 cups tomato purée
2 cups cooked lentils
2 cups cooked kidney beans
1 cup cooked white beans
Assorted toppings (vegan cheese, saltine crackers, corn chips, cilantro, etc.)

  • Sauté the onions, garlic, and fresh tomatoes in the oil for 10 minutes. Add the chili powder, cumin powder, oregano, green peppers, hot peppers, and salt and cook for 5 minutes on medium-low heat, stirring occasionally.
  • Add the tomato pureé, lentils, kidney beans, and white beans. Stir well and add water to cover, if needed.
  • Cook for 1 to 4 hours. Top with vegan cheese, saltine crackers, corn chips, cilantro, or any other goodie you want.

Makes approximately 5 servings

Posted by Edwina Baier